Novel Technologies for the Processing and Preservation of Muscle Foods
- 1st Edition - February 1, 2027
- Latest edition
- Editors: Alaa El-Din A. (Aladin) Bekhit, Zuhaib F. Bhat
- Language: English
Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the qualit… Read more
Description
Description
Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the quality, safety, and sustainability of meat, fish, and seafood. Each chapter explores the biochemistry and microbiology underlying these technologies, their applications in the food industry, and the challenges and successes encountered in commercial settings. From improving tenderness and digestibility to developing hypoallergenic and functional foods, the book highlights the transformative potential of cutting-edge methods to meet the evolving demands of consumers and the food industry. Structured to provide a thorough understanding of both theory and practical applications, this book covers a wide range of topics, including the use of robotics and automation in meat processing, the development of biodegradable packaging, and the implications of Industry 4.0 technologies in food production. With contributions from leading experts, Novel Technologies for Processing and Preservation of Muscle Foods not only addresses existing gaps in knowledge but also proposes future directions for research and innovation. This timely resource will serve as a key reference for researchers, students, and professionals interested in the latest advancements in the processing and preservation of meat, fish, and seafood.
Key features
Key features
- Highlights the applications of high-pressure processing, 3D and 4D printing, pulsed electric fields, and other novel technologies in enhancing quality and safety of muscle foods
- Covers the principles underlying emerging technologies in food processing and preservation, such as cold plasma and ultrasound
- Details innovative strategies for developing hypoallergenic, functional, and designer muscle foods, addressing consumer needs and dietary preferences
- Examines the impact of Industry 4.0 technologies, including AI and big data, on the efficiency and safety of meat, fish, and seafood production processes
- Discusses the development of biodegradable and bioactive packaging solutions in the muscle food industry
Readership
Readership
Academics who conduct research in meat science, food science, food technology and processing, packaging and materials science
Table of contents
Table of contents
1. Importance of novel technologies in the processing of muscle foods
2. Applications of high-pressure processing in the meat industry
3. High-pressure processing for the fish and seafood industry
4. 3D and 4D printing for the development of meat products
5. 3D and 4D printing for fish and seafood-based products
6. Pulse electric field: An emerging technology for meat and meat products
7. Applications of pulse electric field in the fish and seafood industry
8. Applications of ultrasound in the meat, fish and seafood industry
9. Shockwave technology for the meat, fish and seafood industry
10. Pulsed light for the meat, fish and seafood industry
11. Cold plasma for processing of meat, fish and seafood
12. Applications of ohmic heating in the meat, fish and seafood industry
13. Microwave technology for processing meat, fish and seafood
14. Technologies for the production of cultured meat, fish and seafood
15. Tailoring highly digestible muscle foods using novel technologies
16. Role of novel technologies in the development of tender muscle foods
17. Role of novel technologies in the development of edible, bioactive and biodegradable packaging for muscle foods
18. Role of novel technologies in the development of functional and designer muscle foods
19. Role of novel technologies in the development of hypoallergenic foods
20. Nano- and micro-preservatives for muscle foods
21. Role of Industry 4.0 technologies in meat, fish and seafood production
22. Applications of subcritical and supercritical fluids in the meat, fish and seafood industry
23. Applications of deep eutectic solvents and ionic liquids in the meat, fish and seafood industry
24. Robotics and automation in the meat processing
2. Applications of high-pressure processing in the meat industry
3. High-pressure processing for the fish and seafood industry
4. 3D and 4D printing for the development of meat products
5. 3D and 4D printing for fish and seafood-based products
6. Pulse electric field: An emerging technology for meat and meat products
7. Applications of pulse electric field in the fish and seafood industry
8. Applications of ultrasound in the meat, fish and seafood industry
9. Shockwave technology for the meat, fish and seafood industry
10. Pulsed light for the meat, fish and seafood industry
11. Cold plasma for processing of meat, fish and seafood
12. Applications of ohmic heating in the meat, fish and seafood industry
13. Microwave technology for processing meat, fish and seafood
14. Technologies for the production of cultured meat, fish and seafood
15. Tailoring highly digestible muscle foods using novel technologies
16. Role of novel technologies in the development of tender muscle foods
17. Role of novel technologies in the development of edible, bioactive and biodegradable packaging for muscle foods
18. Role of novel technologies in the development of functional and designer muscle foods
19. Role of novel technologies in the development of hypoallergenic foods
20. Nano- and micro-preservatives for muscle foods
21. Role of Industry 4.0 technologies in meat, fish and seafood production
22. Applications of subcritical and supercritical fluids in the meat, fish and seafood industry
23. Applications of deep eutectic solvents and ionic liquids in the meat, fish and seafood industry
24. Robotics and automation in the meat processing
Product details
Product details
- Edition: 1
- Latest edition
- Published: February 1, 2027
- Language: English
About the editors
About the editors
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Alaa El-Din A. (Aladin) Bekhit
Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.
Affiliations and expertise
Associate Professor, Food Science Department, University of Otago, New ZealandZB
Zuhaib F. Bhat
Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.
Affiliations and expertise
Associate Professor, Division of Livestock Products Technology of SKUAST-Jammu, India